Flounder, like any saltwater fish, is rich in iodine. It is convenient to eat: bones are easily separated from white meat. Most often, flounder is taken as the basis for soup, and also - fried and baked. However, first you need to properly clean the fish: most often it is removed from the skin.
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You will need
- fresh or frozen flounder
- knife
- cutting board
- hard sponge
Instruction manual
1
Rinse the flounder under a stream of cold water. Most often, this fish is sold already gutted. If suddenly this is not the case, clean the flounder from the insides and wash it well again with water. Scales from flounder do not need to be cleaned. But cut the fins.
2
Place the flounder on a cutting board. Make a cut with a knife along one side of the fish.
3
Pry the cut with a knife. With your thumb, gradually tear off the skin from the meat. You need to move from tail to head.
4
With your left hand, firmly hold the fish to the table, holding it by the tail. With your right hand, separate all the skin from the pulp. If necessary, cut off the head of the fish.
note
If the flounder is small, it can be fried without removing the skin. If the fish are large, or you do not like the specific sea smell, it is better to remove the skin from the flounder.
To prepare the flounder fillet without removing the skin, you need to do the following. Put the washed fish on the cutting board with your tail to you. At the head, make a V-shaped incision with a knife. Then a vertical section along the back of the flounder (from head to tail). Pry the incision at the head with a knife, walk to the bottom, separating one half of the fillet. Separate the second part of the fillet as well. Cut off the head, remove the spine bone: as a result, a piece of the abdomen of the fish will remain.
Useful advice
To make the boiled or stewed flounder tastier, add 1-2 teaspoons of mayonnaise during cooking.
- ribniyden.net
- how to clean flounder photo